It's usually easier to measure food by weight than by volume¾and nearly always more accurate. If you're serious about portion control, keep a food scale on your table right along with your knife, fork, and spoon.
Choose a sensitive scale that can distinguish fractions of an ounce, preferably one that can accommodate a large serving plus the weight of the dish. (An empty dinner plate can easily weigh a pound and a half, so your best bet is a scale that can handle at least three pounds.) Digital food scales accurate to the tenth of an ounce can be found on the Web and in specialty stores and catalogs for about $40.
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Last Modified: 7/1/07